Pan-Fried Pheasant Strips

The product page lists wheat flour, salt, spices, paprika, and turmeric, so the seasoning is already in the flour and one dredge does the whole job. Pheasant breast is lean and mild, and a quick, hot fry in a seasoned crust keeps it from drying out. The product page notes it contains wheat and soy.

Made with

• Frisco's Famous Chicken Breading

Ingredients and steps

Serves: 4

From the product page: "Moisten the chicken with buttermilk, egg wash or water. Dredge each piece in the breading until fully covered. Fry, bake or air-fry until golden brown and cooked through (165°F inside)."

Ingredients

• 4 pheasant breasts (about 1 1/2-2 lb), from 2 to 4 birds
• 2 cups buttermilk
• Frisco's Famous Chicken Breading: enough to coat (check the label)
• Vegetable oil for frying (about 1/2 inch deep in the skillet)
• Honey, hot sauce, or your favorite dipping sauce

Steps

1. Check the breasts for shot and feathers and trim off any bloodshot meat. Slice them into strips about 1/2 inch thick.
2. Cover the strips with buttermilk and refrigerate 1-4 hours (overnight is fine).
3. Heat 1/2 inch of oil in a cast iron skillet to 350F.
4. Lift the strips from the buttermilk, let the extra drip off, and dredge them in the breading until fully covered, as the product page directs. Press so it sticks, then let them rest on a rack 5 minutes.
5. Fry in batches, without crowding, 2-3 minutes per side, until golden brown and 165F inside. Pheasant is poultry, so 165F is the safe minimum.
6. Drain on a rack. Throw out any breading that touched raw meat.

Pair it with

Golden Crisp Fish Breading. For the fish from the same trip, the product page says to "Coat fish or shrimp in the breading until fully covered, then fry until golden and crisp."